Tiramisu Cupcakes

Indulge in the classic flavors of Italy with these delightful Tiramisu Cupcakes from @stir.taste.smile. Soft, coffee-soaked vanilla cupcakes are topped with a luscious mascarpone frosting and a dusting of cocoa powder for that authentic tiramisu touch. Perfect for parties, coffee breaks, or whenever you need a sweet pick-me-up, these cupcakes are as easy to make as they are delicious to eat. Each bite is a little taste of dessert heaven—rich, creamy, and impossible to resist!

Ingredients

Cupcakes

1 and ¼ cups (160 grams) all-purpose flour *if not weighing use the fluff and spoon method

2 teaspoons baking powder

1/2 teaspoon DeLallo Instant Espresso Powder

½ teaspoon fine kosher salt

¾ cup (150 grams) granulated sugar

6 tablespoons (84 grams) unsalted butter, soft to the touch

2 tablespoons vegetable oil

2 large eggs, room temperature, submerge in warm water if they are cold before using

2 teaspoons vanilla extract

½ cup plus 2 tablespoons buttermilk

Espresso Coffee Liquer Mixture

⅓ cup hot water

1 tablespoon plus 1 teaspoon DeLallo Instant Espresso Powder

Mascarpone Frosting

5 ounces (141 grams) mascarpone cheese, room temperature, make sure it is not cold

8 tablespoons (113 grams) salted butter, room temperature add ⅛th teaspoon of salt if using unsalted butter

2 cups (260 grams) powdered sugar

2 tablespoons heavy cream

1 tablespoon coffee liqueur

1 teaspoon vanilla extract

Directions

In a medium bowl, whisk together the flour, baking powder, salt, and espresso powder. Set aside.

Using a hand or stand mixer, beat the softened butter, granulated sugar, and oil together on medium-high speed until light and fluffy. Set a timer for 4 minutes, stopping halfway to scrape down the sides and bottom of the bowl.

Beat in one egg at a time, mixing well after each addition. Scrape down the bowl, then add the vanilla extract and mix until fully combined.

Stop using the mixer. With a spatula, gently fold in half of the flour mixture and half of the buttermilk by hand until just combined. Add the remaining flour mixture and buttermilk, folding again until everything is fully incorporated. Be sure to scrape the bottom of the bowl, but do not overmix, this keeps the cupcakes light and fluffy.

Divide the batter evenly among the 12 liners.

Place the pan in the preheated oven on the middle rack and bake for 16–19 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack before soaking.

Once the cupcakes have cooled slightly, use a toothpick to poke small holes all over the tops. In a small bowl, stir together the water, instant espresso powder, and coffee liqueur until fully dissolved. Using a pastry brush, lightly brush the mixture over each cupcake, allowing it to soak in evenly. Let the cupcakes rest for a few minutes to absorb while you prepare the frosting.

Using a stand mixer or handheld mixer on medium speed, cream together the butter and mascarpone until smooth and fluffy.

Add the powdered sugar, start beating on low speed, then increase to high until fully incorporated.

Mix in the vanilla, heavy cream, and liqueur. Beat on low, then switch to high and whip until the frosting is light and fluffy. Make sure to beat it well to add air, especially into the heavy cream.

If the frosting is too thick, add a bit more heavy cream and continue beating until smooth and fluffy. Distribute evenly over the cooled-down cupcakes. Dust with cocoa powder.

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